RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 760
| View Recipe |
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| Recipe Name: |
Orange and Ginger Chicken |
| Source: |
, March 1999 |
Submitted by: |
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Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
Asian |
Kosher for Passover: |
Yes |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.68
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, olive
4 Teaspoons ginger root
1 Teaspoon mustard, dry
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Directions:
Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat.
Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings.
Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes.
Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter. |
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| Nutrition per Serving: |
| Calories: |
456 |
Total Carbs: |
30.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
108.0 |
Fat: |
21.6 |
Protein: |
37.97 |
| Fiber: |
2.06 |
Sodium: |
117.67 |
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